Take an order on the till

The basic flow for ringing up an order on the Point of Sale — from the first item to sending it to the kitchen.

The Point of Sale, which most people simply call the till, is where you ring up everything that happens inside the restaurant. You open it from Point of Sale in the menu on the left.

Start the order

The first thing the till needs to know is what kind of order this is, because that decides what it has to ask you for next. Tap the order type at the top and choose one of the following:

• Dine In is for a table in the restaurant. Because the order belongs to a table rather than a person, you will be asked which table it is and how many people are sitting there.
• Takeaway is for a customer who is collecting the order themselves, so there is no address to take.
• Delivery is for an order you are sending out, so you will be asked for the customer’s name, phone number and address.

If you pick the wrong one, or the customer changes their mind and decides to take it away after all, you do not have to start again. Open the Actions tab and use Fulfilment to change the order type, and everything already on the order stays exactly where it is.

Add the items

The middle of the screen is your menu. Tap a category to see what is in it, and then tap a dish to add it to the order. When you know what you are looking for and do not want to hunt through the categories, use Search menu at the top instead.

• If the dish has sizes or options attached to it, such as a small or a large, extra cheese, or chips instead of salad, a window opens so that you can choose. Make the customer’s choices and tap Add, and the price on the order updates to match what they picked.
• If the customer asks for something that is not a formal option, “no onions” being the classic, type it into the note box in that same window. The note travels with the item to the kitchen, so the chef sees it next to the dish it belongs to.
• If you are selling something that is not on the menu at all, tap the MISC tile, type a name and a price, and add it to the order like any other item.

Check the order

The order builds up on the right-hand side of the screen as you go. If you are holding a tablet upright there is no room for a side panel, so it sits along the bottom instead; tap it and it opens. Either way, this is the Current Order.

• Use + and − to change how many of something the customer wants.
• Tap a line to see more options for it, including removing it from the order.
• The Subtotal, any Discount, the Service charge and the Total are always shown at the bottom, so you can read the figure out to the customer without doing any arithmetic.

Send it to the kitchen

Tap Send. The order prints in the kitchen and the lines you sent are marked Sent to kitchen so that you can see at a glance what the chefs already have.

Anything you add after that shows as Not sent yet until you tap Send again. This is what lets you take a dessert order an hour later and send only the desserts, instead of printing the whole table’s order a second time and confusing the kitchen.

Send and Pay do two different jobs. Send tells the kitchen to start cooking, and Pay takes the money. At a table you normally send the food first and take payment at the end of the meal, whereas at a counter the customer usually pays as they order, so you do both one after the other.

Save it for later

If you need to step away from an order before it is finished, tap Save to park it. It becomes what Dinerly calls an open order, and you will find it in the orders list on the till, ready to be added to, paid, or picked back up. Open orders are shared between your tills, so you can save an order on one till and carry on with it from another.

Last updated 20 September 2026